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Chicken Egg Tempura Don

Also called Yukihira Style Chicken Egg Tempura Don

Chicken Egg Tempura Don (anime)
Anime, Episode 50

Recipe

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Official manga recipe

Egg-Tempura Rice Bowl

Difficulty
Total time
12 h 50 min
Hands-on
50 min
Cost
¥¥¥¥
Servings
2

Equipmentpot, deep-fry thermometer, blender

Tasteumami, crispy, comforting

Ingredients

  • 2 bowls cooked rice
  • 4 eggs
  • 6 tbsp cold water
  • ½ cup flour
  • Frying oil, to taste

[A]

  • 5 tbsp weak flour (wheat flour or rice flour)
  • 1 tbsp potato starch

[B]

  • 100 ml dashi broth
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sugar

Garnish

  • OPTIONAL: Deep-fried shiso leaves, to taste — optional

Method

  1. 1

    Freeze the eggs in the freezer, and once completely frozen, peel them. Suggestion and Note: Freeze the eggs up to 12 hours (Pwnapplez’s way) just to make sure they’re completely frozen. Another thing to note is that in the manga, Soma says to put the eggs in a plastic bag and freeze them because freezing them makes the liquid in the egg expand, making it crack through the shell, so placing them in a plastic bag closely together keeps them contained. However, this is not guaranteed if you watch Pwnapplez’s take on this recipe.

  2. 2

    Prepare the frying oil and heat it until it reaches 320°F/160°C.

  3. 3

    Pour the [A] ingredients into a bowl and whisk everything together. Slowly add the cold water while whisking until the mixture is blended into a smooth batter.

  4. 4

    Dust the eggs with flour, dip them into the batter you just made, and then deep-fry them for 6 minutes.

  5. 5

    Optionally, dip the face of shiso leaves in the batter as well and deep-fry them until they are crispy.

  6. 6

    Pour the [B] ingredients into a small saucepan. Mix them together and let them simmer for about 3 minutes to make the sauce.

  7. 7

    Fill 2 bowls with the cooked rice and pour a dash of the sauce over the top. Arrange the eggs and shiso on top of the rice, pour more sauce over them, and you’re done!

Tips
  • Tip: If the batter is too thick, add a few teaspoons of water to thin it out.
Food safety
  • Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.
  • Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.